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Asian Summer Pasta Salad

Asian Summer Pasta Salad created by Mme M

This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook.

Ready In:
24mins
Serves:
Units:

ingredients

directions

  • When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
  • Mix cooked and cooled spaghetti and vegetables in a large bowl.
  • Set aside.
  • In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
  • Whisk to combine.
  • Add dressing to pasta and vegetables.
  • Stir well to combine.
  • Chill in the refrigerator for at least an hour to combine flavors.
  • Garnish with chopped peanuts or cashews and cilantro.
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RECIPE MADE WITH LOVE BY

@Yia Yia
Contributor
@Yia Yia
Contributor
"This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook."
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  1. Rose is Rose
    Absolutely delicious! I wanted a filling main dish so used a pound of spaghetti, a pound of cooked shrimp (cut up), a whole zucchini, a whole green pepper, a whole bunch of green onions and 1 1/2 cups of shredded carrots. I tripled the dressing and it was perfect! It is actually better after it sits for 24 hours. This lends itself to all sorts of variations. I think edamame, snap peas, and pan seared tofu would be great! If I am going to use chicken, I think I will stir fry it rather than using boiled or roasted left overs. That will keep it in the Asian spirit of things. Yia Yia, thanks for a GREAT recipe!!
    Reply
  2. mamabear22
    This was wonderful! I made it with shrimp and I used broccoli instead of zucchini. I also didn't have any spaghetti noodles on hand, so I used bow-tie pasta -- not traditionally Asian, but it still tasted great! Next time I will double the sauce because after a few hours in the refrigerator the pasta had soaked up all the sauce.
    Reply
  3. mamabear22
    This was wonderful! I made it with shrimp and I used broccoli instead of zucchini. I also didn't have any spaghetti noodles on hand, so I used bow-tie pasta -- not traditionally Asian, but it still tasted great! Next time I will double the sauce because after a few hours in the refrigerator the pasta had soaked up all the sauce.
    Reply
  4. mikaboots
    This is so good. I made this a few times already. I usually make it with buckwheat noodles instead of pasta noodles without meat. Today I made it with shredded leftover turkey meat from Thanksgiving. So good. I'll make with fried tofu next time.
    Reply
  5. mikaboots
    This is so good. I made this a few times already. I usually make it with buckwheat noodles instead of pasta noodles without meat. Today I made it with shredded leftover turkey meat from Thanksgiving. So good. I'll make with fried tofu next time.
    Reply
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